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For Memorial Day:
I don’t spend much time baking these days, but when I heard of this recipe for Meyer Lemon Bread, I had to try it. I have a Meyer lemon tree an am always looking for more ways of using them.

Meyer Lemon Bread
This rich, moist tea bread makes a nice gift, and freezes well. The Meyer lemon flavor really stands out.

1 cup sugar
1/3 cup butter, melted
¼ cup Meyer lemon juice
2 eggs
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup buttermilk (You can make buttermilk by adding 1 teaspoon of lemon juice to whole milk.)
Zest of 2 large lemons (about 1 heaping tablespoon zest)

Glaze
½ cup powdered sugar
¼ cup Meyer lemon juice

1. Preheat over to 350 degrees. Combine sugar, butter and juice. Beat in eggs one at a time. Combine dry ingredients and add to mixture alternately with buttermilk. Stir in zest. Pour into greased 8-inch loaf pan and bake 1 hour.

2. While still warm in the pan, pierce top with a fork several times. Dissolve ½ cup powdered sugar in ¼ cup Meyer lemon juice. Pour on top of cake. Let absorb for one hour. Remove from pan, wrap in foil and let stand overnight before serving.

Per serving: 200 calories, 6 g total fat, 3.5 g saturated fat, 50 mg cholesterol, 230 mg sodium, 34 g carbohydrates, 1 g fiber, 22 g sugars, 3 g protein. Calories from fat: 60